Polish Klopsiki Recipe
Polish · Main course · 65 min total
Klopsiki are Polish meatballs simmered in a rich, savory mushroom sauce. This comforting dish is perfect over mashed potatoes or egg noodles.
20
min prep
min prep
45
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork (or mix of pork and beef)
- 1 small onion, finely grated
- 1 slice stale bread, soaked in milk and squeezed dry
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp allspice
- 2 tbsp all-purpose flour (for coating)
- 2 tbsp vegetable oil (for frying)
- 2 cups beef broth
- 1 cup sliced mushrooms (cremini or button)
- 1 tbsp butter
- 1 tbsp all-purpose flour (for sauce)
- 1/2 cup sour cream
Instructions
- In a large bowl, combine ground pork, grated onion, soaked bread, egg, salt, pepper, and allspice. Mix well and form into small meatballs (about 1 inch diameter).
- Roll each meatball lightly in flour to coat.
- Heat oil in a large skillet over medium heat. Brown meatballs on all sides, about 5 minutes total. Transfer to a plate.
- In the same skillet, melt butter and sauté mushrooms until golden, about 5 minutes. Sprinkle with 1 tbsp flour and stir for 1 minute.
- Gradually whisk in beef broth, scraping up browned bits. Bring to a simmer.
- Return meatballs to the skillet. Cover and simmer gently for 30 minutes, turning once halfway.
- Remove meatballs to a serving dish. Whisk sour cream into the sauce until smooth. Pour sauce over meatballs and serve.
Tips
- For a lighter sauce, use Greek yogurt instead of sour cream.
- Serve with mashed potatoes or egg noodles and a side of pickled beets.
- Leftovers can be refrigerated for up to 3 days.
AI estimate may be inaccurate · Terms